Ingredients: Live grouper 900g gutted and butterfly cut Green onion a bunch Some Julien some in stalks Ginger (slices and some julienned)  ½ tablespoonSugar 2 tablespoons Soy Sauce 2 tablespoons Water     Method: Rub lightly salt on the fish On a plate, prop the fish up with green onion. Make cuts on the fish and insert Ginger slice between the cuts Fill steamer with water and only place fish into steamer when water is boiling Steam fish for 12 mins. Check popping eyes of fish and open mouth. After 12 mins of steaming, do not open the lid for the fish but let it sit with heat inside still cooking for another 2 mins with no fire and then pour away excess water. Remove fish and place onto clean plate and garnish with julienned green onion and garlic on top of the fish. Prepare the sauce using sugar, soya sauce and water. Boiling until the sugar is de-solved and set aside. Heat up cooking oil until really hot and you start to see smoke rising. Remove this oil and drizzle slowly on the Julienned garlic and green onion on the fish. Drizzle the premade sauce made in step 8 mainly on the side and just a little on the fish using a tablespoon. Garnish with cilantro.    Check out more seafood recipes on @di_di_jiak on IG

Ingredients: Shrimp 300g Scallops 200g  Chicken breast 100g (season with 1/4 tsp salt, pepper and corn starch) Garlic 4 cloves (minced) Onion 60g (diced) Green Capsicum 50g (slices) Red Capsicum 50g (slices) Cherry Tomato 5 (halved)  Japanese rice 200g  Saffron (a good pinch)  Chicken broth 220cc  ½ teaspoon Black pepper ½ teaspoon Salt Butter 20g (to grill scallops) Butter 20g (for cooking) Spring onion 1 stalk (for garnishing) *soak saffron in the chicken broth for half an hour at least      Method: In the pan , put in butter n grill scallops till brown n set aside. In the same pan, add in the other butter n sauté garlic n onion till fragrant. Add in chicken n the rice, fry till rice translucent, stir in saffron n broth n mix well. Add in salt n black pepper n mix thoroughly. When the broth is quite drained , arrange shrimps n scallops evenly on top, cover the lid n cook for 12 mins over low to medium heat. Next, add in capsicums n cherry tomatoes on top n let it steam for about 10 mins. Remove lid n continue to cook over high heat for an minute to reduce the excess water. Mix well n place it in the plate n garnish with spring onion n lemon. Enjoy!     Check out more seafood recipes on @CookingInSerenity on IG.

  Ingredients: 2 Large Squids/Sotong  250gm Minced Pork 10pcs Medium Prawns  1 teaspoon Salt ½ teaspoon Garlic Salt 1 tablespoon Light Soy Sauce  1 teaspoon Sesame oil 1 teaspoon Corn flour Dash of Pepper  Garnishes: Diced Chilli and chopped Spring Onion for garnishing 1teaspoon Garlic/shallot Oil ½ teaspoon Sesame Oil   Method: Wash and clean the squids/sotong bodies, reserving the heads and removing the skin  Clean and devein prawns. Chopped into big pieces roughly.  Marinate minced pork and prawns with salt, garlic salt, light soy sauce, sesame oil, pepper and corn flour. Spoon each squid with the meat filling 3/4 full. Use a toothpick, secure each squid to prevent the meat coming out. Place the stuffed squids on a plate, ready to steam. Steam squids/sotong on high fire for about 15mins. Place cooked squids/sotong on a serving plate. Drizzle sesame oil and garlic/shallot oil over the squids and garnish with diced chili and chopped spring onion/parsely. Serve hot and enjoy.     Check out more seafood recipes on @Jeanni62 on IG.

  Ingredients: Claypot Fish:  900g Fish Fillet 150g Yam 100g Roasted Pork 100g Button Mushroom (canned/fresh) 4 leaves Chinese Cabbage  ½ Red Capsicum  ½ Yellow Capsicum  ½ pack sweet pea 6 slices Ginger 3 cloves Garlic 4 pcs Sweet Dang Gui  Garnishing – Red chilli, spring onion & coriander  Fish marinades:  1 tablespoon light soy sauce  1 tablespoon shaoxing wine 2 teaspoon sesame oil ½ teaspoon sugar 1 tablespoon potato starch (add before frying) Sauce: 600 ml stock 2 teaspoon Oyster Sauce  1 teaspoon Light Soy Sauce  ½ teaspoon Dark Soy Sauce  1 teaspoon Ginger Juice 1 tablespoon Shaoxing Wine Pepper 1 teaspoon Cornflour    Method: Marinate fish chunks for at least 1 hour, dusted with potato starch before frying. Heat up wok to fry yam, roast pork and marinated fish chunks. Drain off oil and set aside. Heat up claypot with oil, sauté sliced garlic, mushroom, capsicum and sweet pea till half cooked. Dish out and set aside. Add some sesame oil in claypot, sauté sliced ginger & dang gui till fragrant. Add in Chinese cabbage and sauce. Bring to boil. Turn to low fire, arrange the precooked fish and all other ingredients in, cover and bring it to boil.  Garnish and serve.      Check out more seafood recipes on @WensDelight on IG.

  Ingredients: Fresh Squid Live White clam  Frozen Tiger Prawn Frozen Shrimp Paste 1 cup White Wine 3 cups Chicken Stock 2 Garlic cloves (minced) 2 tablespoon Olive Oil ¼ teaspoon Red pepper Salt   Method: Heat olive oil in a large casserole pot over a medium heat. Add the garlic, red pepper, and a pinch of salt stir fry for 6-7 minutes until softened. Add white wine, let it reduce by two-thirds, and then stir in the chicken stock. Bring to a simmer and then reduce heat to low. Arrange the squid, tiger prawn , clams and prawn paste in the broth. Cover the pan with a lid and cook over a low heat for 8-10 minutes. Adjust the seasoning to taste. Serve and enjoy!     Check out more seafood recipes on @Eatingjourney_ on IG.

  Ingredients: Cod fish 300g  Panko 20g 1 ½ tablespoon Plain flour  ½ Egg (beaten) ¼ teaspoon Salt ¼ teaspoon Black Pepper Cooking oil    Method: Marinate cod with salt and pepper, set aside for 20 minutes. Set up 3 stations – one bowl or plate each for the flour, egg, and panko.  Dust the marinated cod with plain flour, shake off excess. Dip the flour-coated cod into beaten egg mixture. Place the cod into the panko and coat generously. In the pan, slowly heat up oil.  When oil is hot, fry the battered cod until golden brown. Serve and enjoy while hot!     Check out more seafood recipes on @CookingInSerenity on IG.

Ingredients: Bee Hoon 250g ( soak and wash )  Live White Shrimp 300g ( de-veined ) Live Blue Flower Crab 500g  1 big piece Fish Cake ( cut into slices ) 5 cloves Garlic ( minced ) 4 Shallots ( minced )  1 Egg ( beaten ) Spinach 80g  Broth 600cc  (can use vegetable/chicken/ikan billis )  2 tablespoons Fish sauce  1 teaspoon Salt 1 teaspoon White Pepper  3 tablespoons Vegetable oil     Method: In the wok, heat up 2 tablespoons of oil. Put in half the minced garlic and fry until fragrant, then add in bee hoon and give it all good mix. Set aside.  Using the same wok, add in the remaining vegetable oil and stir fry the shallots until brown and crispy. Set aside separately.  Pour in the beaten egg, give a quick stir and add in broth.  Once broth has boiled, add in the crabs to simmer for 5 minutes. Then add in the fish cakes, prawns, and fried bee hoon. Continue to simmer all together for another 5 minutes.  Next, add in all the vegetables and mix evenly. Once everything has boiled and is bubbling, stir in the fish sauce, salt and white pepper.  Turn off the heat and dish. Sprinkle fried shallots, chopped spring onion and some squeezed lime juice over. Enjoy!     Check out more seafood recipes on @CookingInSerenity on IG.

Ingredients: 500g medium Fresh Prawns 4 garlic cloves 2cm piece fresh ginger 1 Lemongrass (thumb sized piece, white portion) 1 Red chilli 2 stalks of fresh Parsley 2 tablespoons Cooking Oil 1 teaspoon Salt   Method: Chopped finely garlics, lemongrass, ginger, chilli and fresh parsley. Set aside. Clean prawns, remove shell and devein, tails intact. Heat up 2 tablespoons of cooking oil on medium heat, add in the finely chopped ingredients. Stir-fry until aromatic/fragrant. Add in prawns. Toss for few minutes until fully absorbed the lemongrass garlics mixture. Add 1 teaspoon salt, mix well to combine. Remove from heat and transfer the cooked prawns onto a serving plate. Serve immediately.   Check out more seafood recipes on @Jeanni62 on IG

  Ingredients: 150g  Glass Noodles 3 Lobsters 300g-400g each 1 whole garlic 6 ginger slices 3 coriander (top + roots) 2 teaspoons black pepper 6 stalks spring onion   Sauce 500ml chicken stock 2 tablespoons light sauce 2 tablespoons oyster sauce 2 tablespoons Chinese cooking wine 2 teaspoons dark sauce 3 teaspoons sesame oil     Method: Soak glass noodles in room temperature for 10-15min then drain water away. Do not soak for too long otherwise glass noodles will become soggy and break into many small pieces after cooking. Mix all ingredients for sauce and set aside. Heat claypot or frypan till hot, then add some oil. Add garlic, ginger, coriander roots & black pepper, and fry till fragrant. Add glass noodles, sauce mixture and bring to slight boil or glass noodles colour is changed. Cut the lobsters into halves, add some spring onion and simmer and cook them together with the mixture at step 2 with lid on for about 5-7 minutes depending on size of lobster. (Or Lobster is red)  Remove when most of the liquid has been absorbed by the noodles and let is sit with cover on for 2 minutes. Serve with top part of coriander and spring onion   Check out more seafood recipes on @di_di_jiak on IG

  Ingredients: 2 lobsters (Boston Lobster/Australian Lobster), 800g -1.2kg 1½ cup rice (soaked overnight preferred) 1 litre chicken stock 2 litres water 50g dried scallops 1 ginger (2/3 sliced, 1/3 julienne) Spring onions (chopped) Salt to taste     Method: Cut the lobsters into halves, remove claws and separate yhe halves. In a claypot, bring 1 litre chicken stock and 1 litres water to boil. Add in 50g dried scallops and ginger slices. Gently poach the lobster claws for 2-3 minutes. Remove lobsters and place in a cold water bath to cool. Once cooled, remove flesh from claws.  Put the claw shells in a muslin bag, and place into the stock. Simmer 45 minutes with the rice . Cook till rice expand but still retains its shape. Remove the muslin bag and ginger slices. Submerge the lobster halves in the porridge. Cook 2 minutes. Add in the claw flesh. Simmer 1 more minute. Turn off heat. Garnish with julienned ginger and finely chopped spring onions.     Check out more seafood recipes on @di_di_jiak on IG